Apple Snickerdoodles feature a soft and chewy snickerdoodle dough filled with a sweet and spiced apple mixture and coated in cinnamon and sugar. The end result is a delightful cookie experience that combines the beloved flavors of snickerdoodles with the comforting taste of apple pie! If these sound delicious (which they are), you will also love my Apple Pie Snickerdoodles filled with homemade apple pie filling!
Ingredients & Substitutions
Apples: I love using Granny Smith apples in fillings because of their tartness and how well they hold up when baked. The apples are generously coated with light brown sugar and cinnamon, creating a warm and spiced sweetness. A tablespoon of melted unsalted butter adds a rich and buttery note to the filling, tying it all together.
Cookie Dough: I used my Snickerdoodle cookie recipe for the base of this cookie, which are amazing cookies in their own right! But, there is something tasty and special about filling the dough with the homemade apple mixture.
Cream of Tartar: Cream of tartar is not a cream at all, but a powdery acid. It can be found in the baking aisle, near the spices, in your local grocery store. You can replace cream of tartar with fresh lemon juice. One teaspoon of cream of tartar equals 2 teaspoons of fresh lemon juice.
Topping: Before being baked, the stuffed cookie dough balls will be rolled in a cinnamon-sugar mixture.
Can I Assemble The Cookies Ahead Of Time?
Sure! To save time when making these cookies, you can complete all the steps except for rolling the dough balls in the cinnamon and sugar mixture. Hold off on that step until you’re ready to bake.
To Refrigerate: After assembling the cookies, keep them in an airtight container or cover them if they’re on a baking sheet. You can refrigerate them for 1-2 days. When you’re ready to bake, roll the cookies in the cinnamon sugar mix and follow the baking instructions.
To Freeze: For freezing, arrange the assembled stuffed cookies on a parchment-lined baking sheet and let them freeze for 1-2 hours until they’re firm. Then, transfer them to an airtight container or a resealable freezer bag. Don’t forget to label the container or bag with the date and contents. You can store these frozen stuffed apple pie snickerdoodles in the freezer for 2-3 months. When it’s time to bake, take them out of the freezer, allow them to thaw for a few minutes, and then roll them in the cinnamon and sugar mix just before putting them in the oven.
How To Store Apple Snickerdoodles
If you are planning to enjoy apple snickerdoodles within a day or two, store them in an airtight container at room temperature. (We noticed that after a day, the cookies had a more cakey and drier texture, so keep that in mind.) For a little longer storage, keep the cookies in an airtight container in the refrigerator.
Can I Freeze Apple Snickerdoodles?
Yes, you can freeze baked apple snickerdoodles. First, allow the cookies to cool completely. Then, place the cookies into a freezer-safe container or a resealable freezer bag. Label and date the packaging; the cookies can be frozen for up to 2-3 months. When ready to enjoy the cookies, let them thaw at room temperature.
- 2 medium Granny Smith apples, peeled, cored, finely diced (about 2 cups)
- ¼ cup (50 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted
Snickerdoodle Cookie Dough
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- To a medium bowl, add diced apples, brown sugar, cinnamon, and melted butter. Stir to combine and set aside.
Snickerdoodle Cookie Dough
- Preheat oven to 375°F. Line three large baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer (or using a handheld mixer on the highest setting) cream together butter and sugar until smooth and creamy, about 2-3 minutes.
- Scrape down the sides of the bowl. Add eggs and vanilla. Mix until combined (about 30 seconds).
- With the mixer on low add in the flour, cream of tartar, baking soda, and salt. Mix until just combined.
- Fold in the apple mixture.
- Using a 2 tablespoon scoop, scoop out rounded balls. Form each into a ball shape and place it on a prepared baking sheet.
- In a shallow bowl, mix the sugar and cinnamon together.
- Roll balls of dough in the cinnamon sugar mixture. Place the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the cookies are golden brown.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
I love the added fresh element of these Snickerdoodles. Apples in anything will automatically get my vote!
These are a delicious Fall treat, perfect for using some of the apples you may have picked at the orchard!
Perfect fall cookie! Fresh apples go wonderfully with the cinnamon sugar Snickerdoodle.
Such a soft cookie filled with fresh, sweet apples! The cinnamon sugar helps pull all flavors together!
These are so good, and would go great with a glass of hot cider!